Modified: Sep 15, 2026 by Bri Beaudoin · This post may contain affiliate links.

Mushroom Stroganoff (One Pot)

Name: Mushroom Stroganoff (One Pot)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 tablespoon extra virgin olive oil; 1 large diced yellow onion ((about 2 cups)); 1 lb sliced cremini mushrooms; 3 cloves minced garlic; 1 tablespoon fresh thyme leaves ((or 1 teaspoon dried)); 3 tablespoons all-purpose flour; 3½ cups vegetable broth ((see note 1)); ½ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; 7 oz dried broad egg noodles ((see notes 2 and 3)); ½ cup milk ((see note 3)); Parmesan cheese ((for garnish, see notes 3 and 4)); Chopped flat-leaf parsley ((for garnish, optional))

This easy one-pot Mushroom Stroganoff is creamy, savory, and packed with mushrooms. The noodles cook right in the sauce for extra flavor and fewer dishes. Ready in 30 minutes—no sour cream required. (Vegetarian, Vegan option).

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Vegetarian Mushroom Stroganoff on a dinner plate with Parmesan.

Quick Look: Mushroom Stroganoff

What it is: Creamy vegetarian stroganoff with tender egg noodles, browned mushrooms, garlic, and a silky, savory sauce.
Why Make THIS Version? Everything cooks in one pan—including the noodles. It's ready in 30 minutes and gets creamy without sour cream.
Key Ingredients: Cremini mushrooms (button mushrooms work too), egg noodles, garlic, vegetable broth, thyme, and milk.
Best For: Cozy weeknight meals and anyone looking for more quick and easy vegetarian dinners.
Total Time: 30 minutes.
Dietary Info: Vegetarian. Easy Vegan option.

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Quick Look: Mushroom Stroganoff
Why This Mushroom Stroganoff Works
Ingredients (and Substitutes)
Mushroom Stroganoff Recipe Video
How to Make Mushroom Stroganoff
Bri's Expert Tips
Mushroom Stroganoff FAQs
More Mushroom Recipes
📖 Recipe

Bri's mushroom stroganoff was one of the best online recipes I have ever made. Instructions were clear and the end result was wonderful. ⭐⭐⭐⭐⭐-Jim

BRI's NOTE

Why This Mushroom Stroganoff Works

The secret to a really good Mushroom Stroganoff is giving the onions and mushrooms time to turn golden. I've made this recipe for years, and one thing I've learned is not to stir the mushrooms too much—they need time against the hot pan to brown. That simple step adds so much savory flavor.

I also love that this version gets creamy without sour cream—and the noodles cook right in the sauce, so there's only one pan to wash.

If you love cozy pasta dinners, try my Mushroom Miso Pasta or One Pan Lemon Spinach Orzo with Feta next.

Mushroom Stroganoff in a skillet with a stirring spoon.

Ingredients (and Substitutes)

This vegetarian Mushroom Stroganoff uses simple grocery-store ingredients, with a few easy swaps if needed. Here's what to know before you start:

Ingredients to make one pot Vegetarian Mushroom Stroganoff.

Cremini Mushrooms: My favorite here because they have more flavor than white button mushrooms, but either works. You can also use a mix of cremini and shiitake mushrooms for even more savory flavor. Don't reduce the amount—mushrooms shrink a lot as they cook. If you love mushroom-forward dinners, my Creamy Mushroom Risotto uses both fresh and dried mushrooms.
Egg Noodles: Look for short, wide noodles, sometimes labelled Broad Egg Noodles or German Egg Noodles. The noodles get cooked in the sauce, don't boil them separately. For a vegan option, use egg-free wide ribbons or pappardelle. If you have extra egg noodles, use them in my Vegan Chicken Noodle Soup, which uses shredded mushrooms in place of chicken.
Vegetable Broth: Since this recipe has a short ingredient list, the broth really matters. Use the best you can find. My favorite is Better Than Bouillon No Beef Vegetarian Base or Organic Vegetable Base.
Fresh Thyme: Fresh thyme adds a subtle savory flavor that works really well with mushrooms. If needed, substitute 1 teaspoon dried thyme for 1 tablespoon fresh.
Milk: Makes the sauce creamy without sour cream. For a dairy-free version, use an unsweetened, unflavored non-dairy milk or barista-style milk—like I do in my Vegan Vodka Sauce Pasta.
All-Purpose Flour: Helps thicken the sauce. I haven't tested a direct gluten-free flour and noodle swap in this one-pot version, so see the FAQ below before substituting.

Find the recipe card below for the complete recipe, including all ingredients and instructions.

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Mushroom Stroganoff Recipe Video

Watch how to make this easy one-pot Mushroom Stroganoff, step-by-step.

How to Make Mushroom Stroganoff

This one-pot Mushroom Stroganoff is easy to make. But don't rush the first two steps. Getting good color on the onions and mushrooms creates the savory base for the whole dish. Here's how to make this recipe:

Sauteeing onions in a skillet for One Pot Mushroom Stroganoff.

Saute the onion in olive oil over medium-high heat until golden around the edges.

Adding garlic and thyme to sauteed mushrooms in a skillet for vegetarian stroganoff.

Add the mushrooms and cook until any liquid releases off and the mushrooms brown.

Adding flour to sauteed mushrooms in a skillet for vegetarian Mushroom Stroganoff.

Add the garlic and thyme. Stir in the flour, then add the vegetable broth. Season with salt and pepper.

Adding noodles to simmering broth to make One Pot Mushroom Stroganoff.

Bring to a boil, then add dried egg noodles. Gently stir so they're covered with liquid to cook evenly.

Pouring milk into a skillet of one pot Mushroom Stroganoff.

After about 4 minutes, add milk.

Stirring noodles in skillet for one pot mushroom stroganoff.

Continue cooking until noodles are tender and sauce is creamy. Garnish with Parmesan and parsley, if using.

Find the recipe card below for the complete recipe, including all ingredients and instructions.

Bri's Expert Tips

Go by color, not just cook time: The times in the recipe are estimates. Pans, stovetops, and mushroom size all make a difference. Your onions should be golden before the mushrooms go in. Cook until the mushroom liquid is gone and the mushrooms have browned.
Use medium-high heat for browning: This helps the onions and mushrooms brown instead of simply softening. If they're taking much longer than expected to get color, your heat may be too low.
Don't stir mushrooms too much: Give them time against the hot pan so they can brown. Stir occasionally for even cooking, but resist the urge to keep moving them around.
Use a flavorful broth: This recipe has a short ingredient list, so the broth makes a big difference. I like Better Than Bouillon No Beef Vegetarian Base or Organic Vegetable Base.
Don't over-stir the noodles: Stir enough to prevent sticking, but be gentle. Broad egg noodles are delicate and can break if stirred aggressively.
Serve right away: The noodles keep absorbing sauce as they sit, so the stroganoff will thicken as it cools. If needed, loosen it with a splash of broth or milk—but it's best served hot and silky.

Mushroom Stroganoff FAQs

What is mushroom stroganoff sauce made of?

This version uses vegetable broth, flour, and milk to make the creamy sauce. Browned onion, garlic, fresh thyme, and mushrooms add savory flavor.
Unlike many stroganoff recipes, this one doesn't need sour cream.

What mushrooms are best for stroganoff?

I recommend cremini mushrooms because they're more flavorful than white button mushrooms. They're also affordable and easy to find.
You can also combine them with fresh shiitake mushrooms, which have slightly deeper mushroom flavor (but are often, more expensive).

Do I need to cook the egg noodles first?

No. In this recipe, the dried egg noodles cook directly in the mushroom sauce. This saves a second pot lets the noodles absorb the flavorful broth, and leaves their starch in the pan to help thicken the sauce.

Can I make mushroom stroganoff without sour cream?

Yes. This lighter Mushroom Stroganoff recipe was developed without sour cream. Flour and starch released by the noodles help thicken the sauce, while milk gives it a creamy finish.

Can I make Mushroom Stroganoff vegan?

Yes. Use use egg-free wide ribbons or pappardelle and unsweetened non-dairy milk. Use vegan Parmesan for serving, or skip it.

Can I make this recipe gluten-free?

I haven't tested gluten-free noodles as a direct substitute in this specific one-pot recipe, so I can't confidently recommend a 1:1 swap.
Gluten-free pasta can change the liquid ratio and sauce consistency. My Evergreen Kitchen cookbook has another Mushroom Stroganoff that's been tested with a gluten-free option. In that version, the noodles cook separately, which makes substitutions easier.